Ingredients

Directions

Grease baking dish. Place rice in dish. Combine soup, water and soup mix and pour over rice. Place chicken on top and gently press down into the liquid. Cover and bake at 350 for about an hour, or until the rice is tender and liquid is absorbed.

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Member Ratings For This Recipe

This was extremely good. I had to cook it just a tad bit longer than expected but my fiance went back for seconds so it's definitely a winner and the plus is that it's healthy. TWO THUMBS WAY UP!!
- 11/7/07

I used cream of chicken soup instead. It was delicious, my 4 year old even liked it! I'm definately keeping this recipe in mind. It was quick, cheap, and easy! I have enough for my lunch tomorrow! Thanks.
- 1/5/10

Wonderful! I've been making almost the same thing for years, from dh's grandmother. I use frozen breast tenders for an even quicker meal, and I used milk instead of water in the past, but water's a great way to reduce calories a bit more. Thanks!!
- 10/19/09

I don't like using canned soup because of the sodium content. I will try this, but I'm going to make my own white sauce from 2 T Butter, 2 T Flour, and 1 Cup nonfat Milk with 1/2 cup chicken broth.
- 1/18/09